Mile High Raspberry Coffee Cake

cakeThis delectable streusel-topped coffee cake recipe from Betty Crocker made with Original Bisquick® mix and Yoplait® 99% Fat Free yogurt is moist, light and fluffy — full of sweet-tart raspberries.

Mile High Raspberry Coffee Cake


Streusel Topping

2/3 cup sliced almonds
1/2 cup Gold Medal® all-purpose flour
1/3 cup sugar
3 tablespoons butter, melted

Coffee Cake

3 cups Original Bisquick® mix
1 cup sugar
1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup almond meal
1/4 cup butter, melted
1/4 cup milk
2 teaspoons vanilla
2 eggs
2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
1 tablespoon Gold Medal® all-purpose flour


  • 1 Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.
  • 2 In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.
  • 3 In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.
  • 4 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.

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